喫・東西 Cucina — Restaurant in Taipei

Last night, my wife and I embarked on a culinary adventure at the enchanting Dong-Xi Cucina restaurant nestled in the heart of downtown Taipei. It was an evening that etched itself into our memory as a truly remarkable culinary experience.

Cucina’s innovative cuisine, like a magic carpet, whisked us away on a gastronomic journey from the East to the West, all in the span of a single meal. What intrigued us the most was the restaurant’s ability to seamlessly adapt its menu to the ever-changing seasons, embracing the peak seasonality of each ingredient.

Cucina is undeniably a hidden gem within the Tianmu area in Taipei . The warm and gracious Chef-owner Chuck Yeh welcomed us with open arms, passionately elucidating the profound philosophy behind every dish presented. To our astonishment, our dining experience at Cucina eclipsed those at some of the illustrious Michelin-starred establishments we’ve visited across the globe.

In the world of culinary mastery, the chef at Cucina was nothing short of a virtuoso. Not only were his skills remarkable, but he also possessed the rare gift of engaging with diners personally, ensuring that each one left with hearts and palates content. It was a delightful surprise to witness the chef’s careful craftsmanship as they not only prepared our meal but also bid each guest a fond farewell at the door.

For an immersive dining experience, I would recommend reserving a coveted bar seat. It grants you the privilege of observing the culinary magic unfold before your very eyes, elevating the entire meal to an exquisite spectacle.

Considering the exceptional quality and boundless creativity gracing our plates, the approximate cost of $2000NTD per person felt like a tremendous value for money.

Restaurants like Cucina are a testament to the harmonious marriage of creativity and culinary excellence, making it an exquisite dining journey we will...

Amazing fine dining experience at a value! The full course is designed by the chef and changes with the seasons. The cuisine is a mix of Taiwanese, French, Italian and Spanish. I came during summer of 2025, they had a delicious quiche/tart and baguette shaped in a bun for the appetizer that were sublime. The sashimi great shrimp with scallop and bamboo were fresh and sweet. The soup that looked like matcha tasted like a traditional Taiwanese sponge gourd with clams dish. The octopus was too soft for me, I liked the al dente texture of octopus. I especially liked the wagyu beef and seared fish. Ingredients were fresh and the dishes were tasty. The dessert was a little strange with a broken apart tiramisu that would make some Italians upset for sure, the tea ice cream was great though. Total came to 2200 NTD with 10% gratuity. Definitely worth it, service...

@elaineovercooks

喫東西 Cucina 是間主打西式的料理手法，同時結合了東西方的食材的無菜單套餐的餐廳

每道菜除了新鮮、好吃之外，還會因為現在是夏季搭配可以開胃、清爽去油膩、降火氣（？）的餐點，而每道份量都剛剛好，吃到最好一道剛好 9.5 分飽的感覺（就是非常飽但又不到要滿出來的那種XD），體驗非常好

接下來細說每道菜

✿ - 無花果．Ricotta Cheese．小圓法．豆豉奶油 無花果加 Ricotta Cheese 很開胃，算算甜甜帶點奶香，算是個普通的組合。但小圓法＋豆豉奶油完全驚艷到我！那個豆豉奶油讓我想對主廚說「幫我打包個 1 瓶帶走。」香濃的奶油帶點豆豉醬油鹹香的滋味，抹在麵包上以前的我真的可以吃五個沒問題誒（現在可能沒辦法ＸＤ）

其他都表現平穩，但這個豆豉奶油真的讓我跟老公都大讚賞，好想再吃！

✿ - 飲食男女 Mocktail 結合琴酒、氣泡酒、薄荷、柚子、金桔的 2% Mocktail，這每個元素都是我的愛啊！又酸又甜的，超級適合夏天，喝了一口胃口大開，也想對主廚說「下一道菜快來！」

✿ - 干貝．綠竹筍．明太子海膽．酪梨 第一道冷前菜，干貝、綠竹筍、水蜜桃、葡萄都超甜的，沒有過度調味，而是食材新鮮的那種甘甜。可以任性搭配酪梨醬或是芥末沙拉醬，是道融合夏季食材很徹底的一道前菜

✿ - 義大利火腿．板條．椰汁雞湯．海鮮 這道菜喝完後讓我讚嘆怎麼會有這麼讚的組合！先說雞湯，非常清甜的秘訣就是熬煮很久的雞湯又再加了椰汁，讓原本適合冬天喝的濃郁湯感瞬間多了一個清爽的甜味。料的部分非常特別的結合中西食材，帶有鹹味的義大利火腿，加上蟹肉跟蝦仁碎末，再覆蓋上板條彷彿身在高級的台灣的小吃攤。我們倆喝光光，一滴不剩。

✿ - 松露．燉雞．馬芝拉起司．熟成鴨蛋 這道熱前菜是我跟老公不約而同的第．一．名！外表看是個炸餃子，上面以熟成鴨蛋作點綴，感覺不太起眼，但咬下去真心中華一番的仙女在我腦中熱舞誒！餃子外皮很酥脆，咬下後內餡的燉雞加上馬芝拉起司及松露醬，整個在口中爆開，濃厚的奶香、松露香在嘴巴殘留久久揮之不去，太愛了好想再吃一次！好久沒吃美食吃到這麼雀躍了我 XD

✿ - （主廚招待）普羅旺斯牛肚．烤法國麵包 先說這道不要期待去會吃到喔 XD 當天是因為好幾組壽星所以主廚特製招待的。 看似簡單的燉牛肚，實際要使用好的食材、花上好久的時間做熬煮，才能讓它入的美味，而法國麵包也要烤的剛剛好，有點脆度卻又不焦。簡單的料理才能看出功夫藏在這些細節中。

✿ - 鳳梨冰．西瓜．愛玉．山香 在往下銜接到主菜之前，有這道非常特別，能夠清爽你口腔及味蕾的小點。西瓜放在燒滾的鍋中乾煎，主廚說這樣會讓西瓜釋放一個特別的甜味，上面用愛玉覆蓋，旁邊佐以鳳梨冰及黑糖山粉圓。吃完後真的有清爽到，但因為每個東西都相對普通，這道比較沒有驚艷到我ＸＤ

✿ - 大比目魚．紅咖哩．沙嗲．青木瓜 第一道主菜是煎烤過的大比目魚，上面撒上炙燒過的沙嗲，搭配紅咖哩、蝦高湯熬煮的醬汁，旁邊佐以醃漬過的青木瓜。比目魚非常鮮嫩，配著紅咖哩跟沙嗲真的份外的搭，再加上青木瓜有種從印度遨遊到馬來西亞再到泰國的東南亞瞬間移動感

✿ - A5 和牛直火．迪戎芥末．肉汁 今天的重頭戲就是這道 A5 和牛了。不過我想像中的 A5 和牛應該要是非常嫩的，但當天吃到的和牛還是偏有點咬勁，而中間油脂又偏多，不是均勻分佈的感覺，雖然還是好吃，但這道菜比我預期表現較差。旁邊應該是為了符合中式食材而搭配青菜及醃蘿蔔，但相對特色略顯不足。

✿ - 紅心芭樂．烏梅冰．夜市風格．茶/咖啡 甜點算是有點扳回一城，我超喜歡那個紅心芭樂慕斯，有吃蛋糕的感覺又沒有吃蛋糕的厚重糕體感，很清爽，搭配旁邊的梅子粉蛋白餅跟烏梅冰，這組合真的超夜市，我喜歡哈哈哈

這餐是一人 1980+水資90+10% 服務費，在台北無菜單的價位算是中間水平，不便宜但也不到很貴 喫東西的菜單每季都會根據當季的食材調整，然後每週會做微調。 我喜歡無菜單料理的原因在於我這個人很喜歡驚喜 XD 永遠都猜不透主廚會端出什麼料理來、會用什麼食材來彼此搭配，以及不同時間來體驗到的東西也不一樣。很期待再訪

#無菜單料理 #喫東西 #cucina #台灣美食...